Red Curry Pulled Chicken with Turmeric Lime Rice is a warming bowl of comfort that is perfect for meal-prep. Chicken breast is slow-braised in a bath of red curry paste, onions, and garlic until it falls apart, then gets served over perfectly spiced turmeric-lime rice. Make a large batch at the start of the week with a vegetable stir fry and store in individual containers for easy, filling lunches that don’t skimp on flavor!
Ingredients needed to make Red Curry Pulled Chicken with Turmeric-Lime Rice
One of the reasons I love this red curry chicken is because it’s packed with flavor thanks to the curry paste, making the need for extra ingredients to achieve flavor pretty much unnecessary. Curry paste is essentially just a concentrated flavor bomb, and it’s awesome. Here’s everything you’ll need to make Red Curry Pulled Chicken with Turmeric-Lime Rice, and you likely have some of these items in your kitchen already:
-Boneless, skinless chicken breast
-Salt and pepper
-Cilantro, for serving
Tools used to make Red Curry Pulled Chicken with Turmeric-Lime Rice
I love this recipe because it’s two pots and THAT’S IT. Well, plus a cutting board, knife, and large spoon. But then that’s really it.
First, you’ll need a Dutch oven with matching lid, like this one that I have. I’ve had this for years, and it actually was a hand-me-down from my dad. These babies will last a lifetime if they’re properly taken care of, and I highly recommend investing in one for everything from roasts to soups to pastas. It’s my most used kitchen item, hands down!
Other than the Dutch oven, you’ll also want a pot to cook your rice. I like to use a pot that is much larger than the amount of rice I’m cooking, for two reasons. One, I can’t stand when rice boils over, so using a larger pot avoids it all together. Two, this recipe has you stirring coconut oil, turmeric, and lime juice into the rice once it is cooked. When you use a large enough pot, you can actually just stir those ingredients right in without having to transfer the rice to a mixing bowl. It’s a win-win!
As I always say, you definitely need a good chef’s knife for chopping and mincing your onion and garlic, plus a cutting board to do that on. I also recommend shredding the chicken with two forks, which I know you already have.
How to make Red Curry Pulled Chicken with Turmeric-Lime Rice
If you’ve tried my Pulled Buffalo Chicken Bowls with Blue Cheese Celery Slaw, then you’re familiar with the process of making this delicious pulled chicken. In fact, it’s almost exactly the same, with the exception of substituting red curry paste for the hot sauce. If you refer to the Buffalo Chicken recipe linked above, you will notice that there is a crock-pot method to make this pulled chicken. Head there if you would rather do that. Otherwise, read on for the Dutch oven method (my preferred method, and it’s quicker too).
You begin by preheating your oven and prepping the chicken, dicing the onions, and mincing the garlic. Place it all in an even layer in the Dutch oven, then top with a mixture of water, red curry paste, and salt. Cover it, and bake for 1-1.5 hours. Super simple, and it will overtake your house with the most delicious smells!
Meanwhile, you’ll cook your favorite rice according to package instructions. I like to use white basmati rice here, and cook it in bone brother for extra flavor and nutrients. However, any variety of rice and cooking liquid will work! Once the rice is finished, stir in a little coconut oil, turmeric, lime juice, and lime zest. This rice is addictive, and boasts a pretty yellow color as well!
I top the bowls with fresh cilantro, scallions, and sometimes a stir-fry of broccoli, bell pepper, and carrot. Everything tastes fresh, but it’s still comforting and flavorful, a perfect late summer/early fall combo in my opinion.
Looking for similar recipes?
Give these other recipes a try if you’re looking for similar Thai-inspired flavors!
2-3lbs boneless skinless chicken breast
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tbsp red curry paste
¼ cup water
½ tsp salt
¼ cup coconut cream
1 cup white rice, uncooked
1 tbsp unrefined coconut oil
¾ tsp turmeric
Juice and zest of 2 limes
Salt and pepper, to taste
Cilantro and lime wedges, for serving
- Preheat the oven to 325 degrees Fahrenheit.
- Place chicken, onion, and garlic in an even layer in a large Dutch oven with a matching lid. Whisk curry paste, ¼ cup water, and ½ tsp salt with a fork in a separate bowl, then pour over. Cover and bake for 1-1.5 hours, checking every 30 minutes or so, until the chicken falls apart easily using the tines of a fork.
- Meanwhile, make the turmeric lime rice. Cook rice according to package instructions. Once cooked, fluff with a fork. Fold in the coconut oil, turmeric, lime juice, and lime zest. Season with salt and pepper.
- When the chicken is finished cooking, shred with two forks and stir in the coconut cream. More coconut cream may be added to achieve a thicker consistency, if desired. Season with salt and pepper.
- Serve the chicken over the rice and garnish with fresh cilantro and lime wedges. This dish pairs well with a stir-fry of fresh vegetables, such as broccoli, carrots, and peppers. Enjoy!
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